Recipe#5860

Title: Potato Scones

  SOURCE: The 2nd decade chapter in _A Century of Canadian Home Cooking_ by
  Carol Ferguson and Margaret Fraser

  1 1/2 c  Flour, all purpose                1/4 c  Currants
    1/4 c  Sugar, granulated; approx           2    Eggs
      1 tb Baking powder                     1/3 c  Milk
      1 ts -Salt                             3/4 c  Potatoes; mashed
      2 tb Butter; or shortening          
 
  "Potato scones reflect the influence of the Scottish in the Maritimes and
  their adaptibility in using the famous P.E.I. potato...Scones were a
  favorite Scottish tradition. According to _A Treasury of Nova Scotia
  Recipes_ "the difference between bannock and scone (which the Scots rhyme
  with 'on', not 'bone') is that the bannock is a rather large, round cake,
  and the scone is a smaller triangle or 'farl'..But local usages vary
  considerably, Scots being strong individualists.
   A similar recipe for German Buns appears in an Ontario cookbook from the
  Kitchener area, where German settlers were predominant.
   When Their Majesties King George VI and Queen Elizabeth visited Government
  House in Halifax on June 15,1939, scones were served. And Canadian Brits
  gathered for "tea at the Empress" in Victoria for scones and tea.
  
  In a bowl, combine flour, baking powder and salt; cut in butter until
  mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With
  fork, stir into dry ingredients along with milk  and potatoes until well
  moistened. Knead gently on a lightly floured surface about 20 times. Roll
  or pat into circle 1/2 inch thick. Place onto ungreased baking sheet; brush
  with reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges,
  separating slightly. Bake in 425F oven for 12 to 15 minutes or until
  lightly browned. MAKES: 16 SCONES
  
  VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients OAT
  SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour